I apologize for my last post (which is now deleted). I am a bit upset at my step dad because he is once again letting his addiction to drugs take over. This addiction has caused so many deep wounds, not only for me but every person that has been involved in his life. It is truly a sad, dreadfully sad thing. He is a wonderful man, but he has only aloud me to experience that maybe two handfuls in the time that he took on the role as my father. I have many good memories with him but these last 10 years have filled to the brim with awfulness. I pray for my dad, I will always love him. Unfortunately, I also can not stand him.
Now, onto brighter things. I just, for the first time made twice baked potatoes. It was yummy delicious, so I decided to share with all of you! These are so easy to make and make great left overs to bring to work or eat as a side for the next night. I made these as our main course (meat portion, I am once again a meatless eater) and added a side of saute’d asparagus in a little butter and truffle salt (which the kids like to call trees and they munched them right down)!
So here’s how to make my Will Soon Be Famous Twice Baked Potatoes:
I bought 4 medium to large baking potatoes from the farmers market but use what you have. Wash them really well and place them all in a microwavable bowl (cover with glass lid or plastic wrap) and heat in the microwave for 15-20 minutes (depending on how good your microwave is). *Do Not pierce potatoes. Potatoes will be almost done but not as soft as if you were going to eat a baked potato. After they are done cooking you can refrigerate them to cool them down for easier handling. Once they are cool, slice down the middle long ways and scoop out the middles; leave a thin layer of potato meat on the skin for a sturdier potato. Scoop out the guts and put into a bowl. Now here is where I got a little crazy. I had onion tops growing in the back yard (I have never seen these until moving to OR), so I chopped those up and added them to the guts, with 4 oz of sour cream, 6 oz. of shredded cheddar cheese, fresh spinach (finely chopped) and mashed it all together with a hand held potato masher (please note, chives can be used in place of the onion tops for that oniony flavor). When the mixture is blended together fill all the potato skins with the gut mixture, place on a cookie sheet, cover with a piece of aluminum foil, and bake at 450 degrees for 45 - 60 minutes. About 15 minutes before they are finished cooking, sprinkle shredded cheddar cheese on top, place back into the oven, and finish cooking for 10 - 15 minutes.
Eat and Enjoy!
These suckers are the bomb!!
Please let me know if you try this recipe and if you made any interesting alterations to the gut filling!
Love you all!